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About the Restaurant Executive Chef Alan Kantor Grey Whale Bar and Cafe Purveyors Events Recipes Chef Newsletter Chef Tasting Menu
» About the
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» Executive Chef » Grey Whale
Bar & Café
» Purveyors » Restaurant
Events
» Recipes » Chef Newsletter » Chef Tasting Menu
MacCALLUM HOUSE RESTAURANT
Breakfast 8:00 - 10:00 am Monday - Friday 8:00 - 11:00 am Saturday & Sunday
Grey Whale Bar opens at 5:00 pm
Dinner from 5:30 pm

– Menu Archive
» Printable Café Menu
Café Menu Fall 2005

APERITIFS

DAISY’S DOSAGE Navarro Gewurztraminer grape juice and soda spritzer . . . 5.

ALEXANDER'S ANTIDOTE - Roederer Estate Sparkling Wine with Bonny Doon
Framboise . . . 8.50

MacMARTINI & MacMANHATTAN wet with Vya vermouth . . . 6.


CAFÉ

A TRIO OF NORTHERN CALIFORNIA ARTISANAL CHEESES white truffle honey,
fruit, sourdough bread . . . 12.

OLIVE OIL TASTING a selection of Northern California extra virgin olive oils – Stella Cadente,
McEvoy, DaVero – served with house made sourdough . . . 6.

SELECT PACIFIC RIM OYSTERS six on the half shell
horseradish-Fuji apple verjus mignonette . . . 12.
or broiled with Little River shiitake duxelles and applewood smoked bacon . . . 14.

THAI STEAMED PEI MUSSELS coconut, lemongrass, mint, chiles, Mendocino sea palm . . . 12.

CARNITAS SOFT TACOS cider cured pork, napa cabbage, cilantro, Vella Mezzo Secco cheese,
salsa, house made corn tortillas . . . 12.

GRILLED FLATBREAD smoked Rosie organic chicken, caramelized onions, port infused figs,
Point Reyes Farmstead blue cheese* . . . 14.

LIBERTY FARM DUCK CONFIT
grilled radicchio, cranberry vinaigrette, Humboldt Fog chevre,
toasted pine nuts . . . 16.

GNOCCHI GRATIN house cured ham, Mt. McKinley goat cheddar, spinach, walnuts* . . .13.

EVENING SOUP highlighting the season’s freshest harvest . . . price as quoted

SEASONAL FIELD LETTUCES sherry hazelnut oil vinaigrette . . . 7.
with Cowgirl Creamery Red Hawk cheese on hazelnut croute, add 3.

MacTWINS two Niman Ranch burgers, adobo style, Vella Soft Jack cheese, chipotle mayo,
toasted onion buns, gaufrette chips . . . 11.

MacTWINS ONO, as above with grilled fish . . . 11.

NIGHTLY NOODLES, RISOTTO or GNOCCHI* . . . price as quoted


Executive Chef Alan Kantor •Sous Chef Michael Gordon

*Vegetarian version available
For parties of five or more an 18% gratuity is added. • All major credit cards accepted
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